NUTRITION

SERVINGS

INGREDIENTS

6 oz Top sirloin steak

1 bunch Asparagus

1 tbsp Ghee

2 cloves Garlic

1 tsp Fresh rosemary

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Trim the woody ends off the asparagus and place them on the baking sheet.

• 3

  Melt half of the ghee and drizzle it over the asparagus, tossing to coat with a pinch of sea salt.

• 4

  Roast the asparagus for 12-15 minutes until they are crisp-tender and slightly charred.

• 5

  While the asparagus roasts, pat the steak dry with paper towels and season both sides generously with sea salt and black pepper.

• 6

  Heat a cast-iron skillet over medium-high heat and add the remaining ghee.

• 7

  Place the steak in the hot skillet and sear for 4-5 minutes without moving it to develop a golden crust.

• 8

  Flip the steak and add the minced garlic and chopped rosemary to the pan.

• 9

  Tilt the pan slightly and use a spoon to baste the steak with the melting garlic-herb ghee for another 3-4 minutes for medium-rare.

• 10

  Remove the steak from the pan and let it rest on a cutting board for 5 minutes to lock in the juices.

• 11

  Slice the steak against the grain and serve alongside the roasted asparagus with a fresh squeeze of lemon juice over the greens.